Veggie Scramble with Quinoa
This quick breakfast will fuel you all morning long. Save time this week by preparing 1½ cups of cooked quinoa and refrigerating leftovers to use for future breakfasts.
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This recipe is part of the “Your Quit-Sugar Meal Plan“
Ingredients
- 1 tbsp avocado oil
- ¼ cup diced yellow onion
- 1 cup loosely packed chopped baby spinach
- ½ cup diced tomato
- 2 large eggs
- 1/8 tsp sea salt
- ¼ tsp ground black pepper
- ½ cup cooked quinoa
Preparation
1. In a sauté pan on medium, heat oil. Add onion and cook 5 minutes until translucent. Add spinach and tomatoes; sauté until spinach wilts, about 3 minutes.
2. While veggies are cooking, in a bowl, whisk eggs with salt and pepper. Once spinach has wilted, add eggs; heat and scramble to desired doneness. Serve over cooked quinoa.
Nutrition Information
- Serving Size 1 Scramble
- Calories 418
- Carbohydrate Content 29 g
- Cholesterol Content 372 mg
- Fat Content 26 g
- Fiber Content 5 g
- Protein Content 19 g
- Saturated Fat Content 5 g
- Sodium Content 416 mg
- Sugar Content 5 g